Loaded Los Angeles Nachos

Loaded-Los-Angeles-Nachos

I’m pulling out my Loaded Los Angeles Nachos for the return of Dodger baseball . Gotta admit that the arrival of my favorite sport is well timed and will bring us some sense of normality. I don’t mind that the stadium will be empty of an audience. In fact I’m happy about it and love the cardboard cutout people they have in attendance instead. Baseball will give us something to look forward to each night and have an overall excitement surrounding it. America’s favorite past time will help us pass the time to the other side of the Coronavirus-era.

I call them Loaded Los Angeles Nachos because I’m damn sure we make them different than anywhere else on the planet. They hold all the unforgettable flavors of beautiful California and are spiced with tastes of Mexico… making them the epitome of what makes up Los Angeles. Try them out while you watch the game and pretend all the crunching in your mouth is cheers from the crowd. Let’s go Dodgers!!!

Loaded-Los-Angeles-Nachos-Dodgers

Ingredients for Loaded Los Angeles Nachos:

  • 20 corn tortillas
  • 1/2 cup vegetable oil
  • salt
  • 1 1/2 cups refried pinto beans
  • 9 oz. soy chorizo
  • 1/2 cup salsa
  • 1/2 cup chopped white onion
  • 1/4 cup pickled jalapenos (sliced)
  • 1/3 cup black olives
  • 2 cups jack cheese (grated)
  • 1 cup cheddar cheese (grated)
  • 1/3 cup sour cream
  • 1/2 cup chopped tomato
  •  1/4 cup cilantro (leaves)
  • 2 avocados (sliced or cubes)

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut tortillas into chip shapes of either strips or triangles.
  3. Add vegetable oil to a large frying pan over a medium high flame. Allow oil to get hot. Once hot add a few tortilla strips at a time and fry on both sides until hard and crisp about 7 minutes per batch.
  4. Remove chips from oil and drain on a paper towel lined plate. Salt to your liking. Fry more until all tortillas are fried.
  5. In a small frying pan over medium flame add in a tablespoon of the oil (use the oil you fried the tortillas in) and allow to get hot. Remove plastic casing from soy chorizo and and place in the pan. Break the soy chorizo up with the back of a spatula until it is fully cooked and crumbly about 5 to 7 minutes.
  6. Layer a 12 inch cast iron pan or a small baking sheet with ¾ of tortilla chips, beans, salsa, white onion, 1/2 of the soy chorizo, olives, and jalapenos and 1 cup jack cheese.
  7. Add remaining chips to the top, then sprinkle with the last cups of both jack and cheddar cheese.
  8. Place in oven for 8 to 10 minutes or until cheese has completely melted. Or under the broiler on high for 5 minutes.
  9. Serve immediately, topped with sour cream, cilantro, tomato, and avocado.
Cast-Iron-Skillet-Nachos

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